Delicious oil-free black bean brownies, made with good-for-you ingredients like pumpkin, oat flour, and coconut sugar.
I used to want a job at Home Depot.
I thought it would be a great way to learn how to fix my own home and save money in the process.
My husband, Sammy, and I had to go to the illustrious megastore a couple of days ago, and, unfortunately, I could barely walk through it without feeling ill.
I’m super sensitive to anything with a strong smell, including perfumes, laundry detergents, and particle board, the latter of which Home Depot is teeming with.
I was there for less than two minutes when I started to feel the negative effects. Headache, itchiness, brain fog…
Needless to say, my employment dreams were dashed.
On a day like that, I am occasionally in need of an afternoon pick-me-up, usually in the form of chocolate.
My original Black Bean Brownie recipe is quite delicious and one you should give a shot if ever you have an opportunity. It does, however, have a considerable amount of added sweetener, and I’ve been wanting to make it over for some time.
I will disclaim that this recipe may not be for everyone, as is the case with all of my lower sugar treats. Our family has taken over a year to retrain our sweet tooth, and we are at a point where foods like apples, coconut, and even oats seem sweet to us, so be aware before you try these!
If you are game, this recipe is a great way to use up that last bit of leftover pumpkin hiding in your fridge. 🙂
Adapted from Hungry Girl
You can try upping the sugar amount 2-3 tablespoons if you want them sweeter.
I use about 1/4 – 1/3 cup of chopped dark (73%) chocolate for the topping.
Aaaand to take you into your weekend, a little peek into our Halloween!…
The girls were cheerleaders, Sam was a surfer boy, Gus was a dead ballerina (hah!), and the hubs and I were Wendy Peppercorn and Squints from The Sandlot.
Have a great weekend!